FAST FRY PORK LO MEIN
8 oz (226 g) vermicelli rice noodles or Asian noodles of your choice 1 tbsp (15 mL) canola oil 6 bone-in fast fry pork loin chops, ¾-inch (1.9 cm) thick 2 cups (500 mL) chopped red bell peppers 21/2 cups (625 mL) halved mushrooms 2 cups (500 mL) broccoli florets 2 cups (500 mL) diced red onions ¾ cup (180 mL) low-sodium soy sauce 2 tbsp (30 mL) sesame oil
3 cloves garlic, finely chopped 1 tbsp (15 mL) finely chopped fresh ginger, or 1 tsp (5 mL) ground ginger 1/4 cup (60 mL) packed brown sugar 2 tsp (10 mL) cornstarch 1/2 cup (125 mL) unsalted blanched roasted peanuts
Cook noodles according to package instructions and set aside. Heat oil in a large frying pan over medium-high heat. Add pork chops to frying pan and sear until browned, about three minutes per side. Transfer pork
chops to a plate and keep warm. Add bell peppers, mushrooms, broccoli and red onions to frying pan; sauté until slightly softened, about 3 minutes. Meanwhile, in a medium bowl, whisk together soy sauce, sesame oil, garlic, ginger, brown sugar and cornstarch; set aside. Return pork to frying pan and add soy sauce mixture. Reduce heat to medium-low and simmer, covered, until vegetables are tender and pork chops are done, about four minutes. Sprinkle with peanuts and serve over noodles.